Baked Sweet Sour Brussels Sprouts
Get ready to transform your side dish game with these irresistible Baked Sweet Sour Brussels Sprouts! This standout recipe combines the earthy, caramelized flavor of roasted Brussels sprouts with a deliciously balanced sweet and tangy glaze made from honey, soy sauce, rice vinegar, and a hint of sriracha for a subtle kick. Roasting the sprouts to golden perfection adds a satisfying crispiness, while the glossy sauce clings to every bite for a flavor-packed experience. Garnished with sesame seeds and green onions, this dish is an impressive blend of textures and colors, perfect for a healthy weeknight dinner or a holiday spread. Quick to make and packed with flavor, this recipe is sure to turn Brussels sprout skeptics into fans!
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 2 tablespoons Honey
- 1.5 tablespoons Soy sauce
- 1.5 tablespoons Rice vinegar
- 0.5 teaspoons Sriracha sauce
- 1 teaspoons Cornstarch
- 2 tablespoons Water
- 1 teaspoon Sesame seeds (optional, for garnish)
- 1 stalk Green onions (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Rinse and trim the Brussels sprouts, removing the tough outer leaves and cutting larger sprouts in half to ensure even cooking.
In a large mixing bowl, toss the Brussels sprouts with olive oil, salt, black pepper, and garlic powder until evenly coated.
Spread the Brussels sprouts in a single layer on the prepared baking sheet. Roast in the oven for 20-25 minutes, flipping them halfway through, until they are golden brown and crispy on the edges.
While the Brussels sprouts are roasting, prepare the sweet and sour sauce. In a small saucepan over medium heat, whisk together honey, soy sauce, rice vinegar, and sriracha sauce.
In a separate small bowl, dissolve the cornstarch in the water, then slowly add this mixture to the saucepan while whisking constantly to avoid lumps.
Bring the sauce to a gentle simmer and cook for 1-2 minutes, stirring frequently, until it thickens to a glossy consistency. Remove from heat and set aside.
Once the Brussels sprouts are done roasting, transfer them to a large mixing bowl and drizzle the sweet and sour sauce over them. Toss gently to coat the sprouts evenly.
Optional: Garnish with sesame seeds and thinly sliced green onions for an extra pop of flavor and color.
Serve immediately while hot and enjoy!
Nutrition Facts
Calories |
639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2191 mg | 95% | |
| Total Carbohydrate | 83.3 g | 30% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 47.3 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 213 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
